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Red Velvet Oreo Cheesecake
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Red Velvet Oreo Cheesecake

A decadent fusion of creamy cheesecake and luscious Red Velvet Oreo cookies, this dessert indulgence blends rich cocoa flavors with a velvety-smooth texture. Elevate your dessert experience with this irresistible Red Velvet Oreo Cheesecake.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 450kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Rubber spatula
  • Food processor or zip-top bag (for crushing Oreo cookies)
  • Rolling pin or heavy object (if using zip-top bag)
  • Measuring cups, and spoons
  • Offset spatula (optional, for smoothing the top of the cheesecake)

Ingredients

For the Crust

  • 2 cups Oreo cookie crumbs (about 24 cookies)
  • 6 tablespoons unsalted butter, melted

For the Filling

  • 24 ounces (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 3 large eggs
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 2 tablespoons red food coloring

For the Topping

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • Oreo cookies, for garnish

Instructions

  • Preheat your oven to 325°F (160°C). Apply a thin layer of grease to the bottom and sides of a 9-inch springform pan.
  • In a mixing bowl, combine the Oreo cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
  • Press the mixture evenly onto the bottom of the prepared springform pan, forming a smooth layer. To press the crust firmly, use the back of a spoon or the bottom of a glass.
  • While you prepare the filling, just place the crust in the refrigerator to chill.
  • In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  • Add the flour and mix until well combined.
  • Add one egg and beat well. Continue this process with each egg. Ensure each egg is incorporated well.
  • Add the sour cream, buttermilk, and red food coloring. Mix until the batter is smooth and evenly colored.
  • Pour the filling over the chilled crust in the springform pan, spreading it evenly with a rubber spatula.
  • In the preheated oven, place the cheesecake on the middle rack and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
  • Turn off the oven and leave the cheesecake inside for an additional 30 minutes to allow it to cool gradually.
  • Take out the cheesecake from the oven and put it to cool completely at room temperature.
  • Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to ensure it sets properly.
  • Before serving, prepare the topping. In a mixing bowl, whisk together the heavy cream and powdered sugar until they reach a soft peak form.
  • Carefully remove the sides of the springform pan from the chilled cheesecake.
  • Spread the whipped cream over the top of the cheesecake, leaving a small border around the edges.
  • Garnish the top with Oreo cookies, either whole or crushed.
  • Slice and serve this delectable Red Velvet Oreo Cheesecake to awe your guests with its stunning presentation and divine flavors.